The particular fungus in question stems from the common white button mushroom, known to the scientific community as Agaricus bisporus. Penn State plant pathologist Yinong Yang used CRISPR-Cas9 gene-editing technology to introduce a genetic modification that reduces browning, which pretty much anyone who’s ever sliced a mushroom will have experienced. Genetically-speaking, Yang targeted the gene group that encodes an enzyme called polyphenol oxidase, which is known to cause browning. By removing just a few base pairs from the mushroom’s genome, Yang was able to reduce the browning enzyme’s activity by 30%…

In the meantime, Yang is considering starting a commercial venture to support his effort to genetically remove the browning enzyme from a variety of fruits and vegetables. Genetically-modified apples and potatoes engineered by other researchers have already been approved for market sale, since reducing browning increases shelf-life. So while the United States scurries to reimagine its regulations and rules surrounding GMOs, geneticists continue to plough on with developments that could revolutionize the way we eat. Source